• 한국위성정보통신학회논문지
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• 제10권1호
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• pp.12-16
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• 2015

본 논문에서는 아마추어 무선 HR(HAM Radio)을 기반으로 구축되는 새로운 무선 재난통신망인 이동단말용 위성 통신 무선패키지 시스템을 소개하고, D2D 다중 홉 기반의 재난통신망 접속에서 D2D 단말이 인접 기지국과 D2D 그룹들에 의해 간섭을 받는 간섭 시나리오를 구성하였다. 이러한 간섭 시나리오에서 D2D 단말이 재난통신시 필요한 채널용량 확보하고 재난통신망에 원활하게 접속, 통신할 수 있도록 주파수 재할당 방법을 제시하였고, 제안한 기법의 성능을 컴퓨터 시뮬레이션을 통해 기존 알고리즘 대비 시스템 Throughput 성능 개선 및 BER 성능에서 최대 1.5dB 이득이 있음을 확인하였다.

• 한국조리학회지
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• 제3권
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• pp.259-270
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• 1997

The experiment was carried out to investigate the change of pH, total lipid, neutral lipid and phospholipid of pork portions which are picnic shoulder, loin, ham, boston butt and bacon belly during storage at 4$^{\circ}C$ weeks. The results obtained were as follows, 1. pH of butt, ham, bacon, picnic and loin stored at 4$^{\circ}C$ for 2 days were 6.3, 5.9, 5.8, 5.6 and 5.2 respectively. And then pH of pork portions increased gradually during storage period. 2. Total lipid content of the pork portions were 2.13% in ham, 2.78% in loin 4.55% in picnic, 5.74% in butt and 7.11% in bacon. During storage period, total lipid content decreased slightly. 3. In case of neutral lipid, the content in bacon, butt, picnic, loin and ham were 6.68%, 5.32%, 4.22%, 2.53%, and 1.88% respectively. During storage period, neutral lipid content decreased slightly. 4. Phospholipid content showed little differences among the portions. And then phospholipid content decreased significantly during storage period.

• Journal of the Korean Data and Information Science Society
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• 제16권4호
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• pp.943-949
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• 2005

An economic design of specification limits for production process of ham is considered for a given process mean in a complete inspection plan. Each ham is inspected, and if it meets the specification, it is accepted. The ham less than the lower specification limit are changed another products or at a discounted price, and those greater than the upper specification limit are reworked. A profit model is developed which involves selling price, production cost, rework cost and the cost which is incurred by imperfect quality. Methods for finding the optimal specification limits are derived for the case of piecewise linear loss function with an industrial case study.

• Preventive Nutrition and Food Science
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• 제18권4호
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• pp.269-272
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• 2013

This study was performed to compare the performance of Sanita-Kun dry medium culture plate with those of traditional culture medium and Petrifilm dry medium culture plate for the enumeration of the mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet. Mesophilic aerobic bacteria were comparatively evaluated in milk, ice cream, ham, and codfish fillet using Sanita-Kun aerobic count (SAC), Petrifilm aerobic count (PAC), and traditional plate count agar (PCA) media. According to the results, all methods showed high correlations of 0.989~1.000 and no significant differences were observed for enumerating the mesophilic aerobic bacteria in the tested food products. SAC method was easier to perform and count colonies efficiently as compared to the PCA and PAC methods. Therefore, we concluded that the SAC method offers an acceptable alternative to the PCA and PAC methods for counting the mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet products.

• 환경영향평가
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• 제22권4호
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• pp.291-302
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• 2013

The aim of this study is to assess the social value of Ham-Pyung Butterfly Festival in the year of 2011. The tool for the assesment is the zonal travel cost method. The result of the study can be summed up as follows; First, the average individual consumer's surplus measures approximately from 29,700 to 30,100 Won. Second, the total consumer's surplus, that is the social value of the festival, ranges approximately from 7.6 to 7.7 billion Won. The most beneficiary of the event is turned up to be the people who are living in the outside of Ham-Pyung and go on a tour there. For that reason, the central government looks to have the obligation to support and to sponsor the festival.

• Archives of Pharmacal Research
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• 제16권2호
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• pp.123-128
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• 1993

The surface of cyarabine-entrapped albumin microspheres, the surface modified albumin microspheres hsowed remakably incrased hydrophilicity, good dispersability in aqueous medium and reduced aggregation during storage which met the requirements of injectable drug carriers in acqueous vehicle. In vitro cytarabine release from hydrophilic albumin microspheres (HAM) was a function of the cytarabine to albumin ratio, whereas no significant difference in the releasing capacity was obnserved between surface modified HAM within the small size range$(2\;to\;5\mu{m)}$ studied. HAM containing 15-23% drug were gradually degraded by protease and continuously released up to 60% of the total entrapped cytarabine for 6h. These results thus suggest that HAM is a suitable cytarabine carrier which may be injected intraveneously with the benefits of a reduced risk of blood embolism induced by aggregates and prolonged cytarabine release.

• 대한한의학회지
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• 제44권3호
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• pp.39-46
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• 2023

Objectives: This research aims to analyze the relationship between Daeseunggi-tang and sepsis in literature. Methods: The main treatment symptoms of Daeseunggi-tang presented in Sanghanron and GeumGweyoryak, the symptoms of Ju-hwang and Nae-ham which correspond to sepsis in Korean Medicine, the symptoms of sepsis presented in the related papers including international guideline and diagnosis criteria of spesis were compared and analyzed. Results: The main treatment symptoms of Daeseunggi-tang were very similar to the symptoms of sepsis, and were almost identical to the symptoms of Ju-hwang and Nae-ham (especially Hwa-ham, Gu-ham), which are the Korean medicine descriptions of sepsis. Conclusions: Based on the above research results, it seems to be possible to use Daeseunggi-tang for the treatment of sepsis.

• 한국축산식품학회지
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• 제34권5호
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• pp.591-596
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• 2014

This study evaluated the effect of sodium diacetate and sodium lactate solutions for reducing the cell count of Pseudomonas spp. in frankfurters and hams. A mixture of Pseudomonas aeruginosa (NCCP10338, NCCP10250, and NCCP11229), and Pseudomonas fluorescens (KACC10323 and KACC10326) was inoculated on cooked frankfurters and ham. The inoculated samples were immersed into control (sterile distilled water), sodium diacetate (5 and 10%), sodium lactate (5 and 10%), 5% sodium diacetate + 5% sodium lactate, and 10% sodium diacetate + 10% sodium lactate for 0-10 min. Inoculated frankfurters and ham were also immersed into acidified (pH 3.0) solutions such as acidified sodium diacetate (5 and 10%), and acidified sodium lactate (5 and 10%) in addition to control (acidified distilled water) for 0-10 min. Total aerobic plate counts for Pseudomonas spp. were enumerated on Cetrimide agar. Significant reductions (ca. 2 Log CFU/g) in Pseudomonas spp. cells on frankfurters and ham were observed only for a combination treatment of 10% sodium lactate + 10% sodium diacetate. When the solutions were acidified to pH 3.0, the total reductions of Pseudomonas spp. were 1.5-4.0 Log CFU/g. The order of reduction amounts of Pseudomonas spp. cell counts was 10% sodium lactate > 5% sodium lactate ${\geq}$ 10% sodium diacetate > 5% sodium diacetate > control for frankfurters, and 10% sodium lactate > 5% sodium lactate > 10% sodium diacetate > 5% sodium diacetate > control for ham. The results suggest that using acidified food additive antimicrobials, as dipping solutions, should be useful in reducing Pseudomonas spp. on frankfurters and ham.

• 한국축산식품학회지
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• 제18권3호
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• pp.261-268
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• 1998

In beef, the composition of saturated and unsaturated fatty acids(UFA) were 41.1% and 56.7%, respectively. The rates of saturated fatty acid (SFA) was 36.3, 40.9, 39.2 and 48.1% in loin, picnic shoulder, ham and rib, respectively. However, UFA showed 62.3, 58.4, 56.8, 50.9% in loin, picnic shoulder, ham and rib, respectively. The rates of monounsaturated fatty acid (MUFA) were similar to those of unsaturated fatty acid in four portions. The content of SFA, UFA and polyunsaturated fatty acid(PUFA) were 40, 59 and 9.4%, respectively, in pork. In portional comparison, composition of unsaturated fatty acids in picnic shoulder, ham rib and loin were 64.2, 60.4, 54.6 and 55.3%, respectively. The UFA contents of rib and loin were lower than picnic shoulder and ham, but SFA levels were higher. Total UFA content of chicken was 62.9% showing higher level than other species, but low when compared to that of duck meat. SFA content resulted in lower level than other portions. In the skin of chicken, MUFA content was especially high showing no significant changes in UFA contents. Duck meat showed lower SFA content, but higher content in UFA compared to those of other species. Skin and thigh contained 31.8 and 31.5%, respectively, in SFA, which are lower level than those of breast and thigh meat. The UFA contents of skin and thigh were 67.4 and 67.7%, respectively, which are relatively high compared to those of other portions. Meanwhile, the ratio of UFA was not high in canis meat compared to other meat. PUFA was, however, 24.2% showed significantly different from other meats. The contents of SFA were 35.4% and 35.9%, respectively, in picnic shoulder and ham. They showed lower SFA but higher UFA content than those of rib and loin. In contrast, the ratio of picnic shoulder and ham were 61.6 and 61.4%, respectively. Interestingly, picnic shoulder showed higher UFA content, especially in arachidonic acid level than other portions.

• 한국축산식품학회지
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• 제35권5호
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• pp.660-668
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• 2015

This study was performed to investigate the chemical composition, mineral status, oxidative stability, and texture attributes of dry-cured ham from pigs fed processed sulfur (S, 1 g/kg feed), and from those fed a basal diet (CON), during the period from weaning to slaughter (174 d). Total collagen content and soluble collagen of the S group was significantly higher than that of the control group (p<0.05). The pH of the S group was significantly higher than that of the control group, whereas the S group had a lower expressible drip compared to the control group. The S group also showed the lower lightness compared to the control group (p<0.05). In regard to the mineral status, the S group had significantly lower Fe²⁺ and Ca²⁺ content than the control group (p<0.05), whereas the proteolysis index of the S group was significantly increased compared to the control group (p<0.05). The feeding of processed sulfur to pigs led to increased oxidative stability, related to lipids and pigments, in the dry-cured ham (p<0.05). Compared to the dry-cured ham from the control group, that from the S group exhibited lower springiness and gumminess; these results suggest that feeding processed sulfur to pigs can improve the quality of the texture and enhance the oxidative stability of dry-cured ham.